Most of us are familiar with the inflammation on the surface of our bodies that appears as redness, heat, swelling, and pain, but there is another kind of chronic inflammation that lingers within us.

This kind of internal inflammation is incredibly destructive to our health, particularly when it extends beyond the boundaries of a localized area or continues for long periods of time. Stress, exposure to environmental toxins, and poor diet can all contribute to it.

The good news is that we have the power to control much of the body's inflammatory response with our food choices. Here's a day's worth of anti-inflammatory recipes that can improve your overall health:

½ cup dried wakame, soaked (rehydrated) in water for 5 minutes or hijiki

½ cup kimchi or sauerkraut

2 cups cooked brown rice (or grain of choice)

2 cups cooked adzuki beans (or legume of choice)

½ English cucumber, spiralized or chopped

½ avocado, sliced

Diced Lotus root (optional)

1 package tempeh, sliced and tossed (optional)

1 large piece baked wild-caught cod or wild fish of choice (optional)

Preparation

1. Prepare your grains.

2. Prepare your tempeh or fish on the stovetop.

3. Steam or bake chopped sweet potato.

4. Slightly steam your kale and steam or sauté your bok choy.

5. Fill serving bowl with about ½ to 1 cup of cooked rice. Top with the above and serve with miso sauce.

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Miso Sauce

Ingredients

½ cup tahini

3 tablespoons lemon juice

1 small knob fresh ginger, chopped

3 tablespoons white miso

1 tablespoon maple syrup

2 to 4 tablespoons water (depending on desired consistency)

Preparation

Place all ingredients in food processor and blend until smooth.

Snack: "Cheesy" Kale Chips

Once midday cravings hit, reach for anti-inflammatory superfoods like fruits and healthy fats. Grain-free muffins also provide a satisfying way to settle a sweet tooth, while herb-loaded pesto is the perfect savory complement to veggies.

1. Wash the rice and mung beans well. If you have time, let them soak for several hours before cooking or overnight. This will aid your digestion later on.

2. Heat about 2 tablespoons coconut oil (or ghee) in a pot. Sauté all spices including salt for a few minutes until spices release aroma, but be careful not to burn them.

3. Add the rice and lentils until everything is mixed and well-blended with spices and coconut oil/ghee.

4. Add 6 to 8 cups of water (or vegetable stock) and chopped vegetables and bring to a boil uncovered for 5 minutes. Cover and simmer for 30 to 40 minutes. Adjust water to your liking. It should have a soupy or stewlike consistency.

5. Salt to taste.

6. Garnish with a good squeeze of lemon and some cilantro.

Note: If you have a rice cooker, just combine rice, mung beans, vegetables, and water or stock in the cooker and squeeze of lemon or lime. Gently simmer the spices in coconut oil, pour into the rice cooker, stir, and start!